Predominant bacteria diversity in chinese traditional sourdough

Journal of Food Science

Volumn 78, Issue 8, 2013, Pages

  Zhang, Guohua ^a   He, Guoqing ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Bacteria; Chinese traditional sourdough; Culture independent method; Diversity; Illumina sequencing platform

Indexed keywords

BACTERIAL DNA; RNA 16S;

ARTICLE; BACTERIUM; BREAD; CHINESE TRADITIONAL SOURDOUGH; CULTURE-INDEPENDENT METHOD; DIVERSITY; DNA SEQUENCE; FERMENTATION; FLOUR; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; ILLUMINA SEQUENCING PLATFORM; LACTOBACILLUS; LEUCONOSTOC; MICROBIOLOGY; PH; PHYLOGENY;

BACTERIA; CHINESE TRADITIONAL SOURDOUGH; CULTURE-INDEPENDENT METHOD; DIVERSITY; ILLUMINA SEQUENCING PLATFORM;

BREAD; DNA, BACTERIAL; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; LEUCONOSTOC; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

EID: 84882701724     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12193     Document Type: Article

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